This recipe originated with Better Homes and Gardens. Click here for the original recipe.
Prep: 15 minutes
Cook: 8 to 10 hours (low) or 4 to 5 hours (high)
for the crockpot:
- 1 3-4 pound loin cut pork roast
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon cooking oil
- 3 medium onions, cut into thin wedges
- 1 can root beer*
- 8 cloves garlic, minced
- 3 cans root beer *
- 1 bottle chili sauce
- a dozen or more hamburger buns, split
- Lettuce leaves (optional)
- Tomato slices (optional)
- Trim fat from meat. If necessary, cut roast to fit into a 3-1/2- to 5-quart crockery cooker. Sprinkle meat with the salt and pepper.
- In a large skillet brown meat on all sides in hot oil. Drain off fat.
- Transfer meat to cooker. Add onions, the 1 cup root beer, and garlic.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
- When it nears the last hour of the cooking cycle MAKE THE SAUCE (and consider doubling it). In a medium saucepan combine the 3 cups of root beer and the chili sauce. Bring to boiling; reduce heat. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add hot pepper sauce, if desired.
- Transfer roast to a cutting board or serving platter. Using a slotted spoon, remove onions from cooking juices and place on serving platter. Discard juices. Using 2 forks, pull meat apart into shreds. To serve, line buns with lettuce leaves and tomato slices, if desired. Add meat and onions; spoon on sauce. Makes 8 to 10 servings.
*Note: Do not substitute with diet root beer.The sauce is so good you might want to double it.